Block
Kung Pao Chicken Bowls
Bowl · 35 min
Ingredients
- tapioca starch
- 1/2 cup
- salt
- 1 1/2 tsp
- black pepper ground
- 3/8 tsp
- chicken breast cubed
- 2 1/4 lb
- avocado oil
- 3 tbsp
- honey
- 0.59 cup plus 2 tbsp
- tamari
- 3 tbsp
- sriracha
- 3 tsp
- rice vinegar
- 1 1/2 tbsp
- sesame oil toasted
- 1 1/2 tsp
- ginger ground
- 3/4 tsp
- crushed red pepper flakes
- 3/8 tsp
- avocado oil
- 2 1/4 tbsp
- red bell pepper thinly sliced
- 3 medium
- yellow or orange bell pepper thinly sliced
- 3 medium
- garlic minced
- 6 tsp
- crushed red pepper flakes
- 3/4 tsp
- salt
- 3/4 tsp
- baby bok choy chopped
- 5 heads
- peanuts roasted unsalted
- 3/4 cup
- tamari
- 3 tsp
- rice vinegar
- 1 1/2 tsp
- sesame seeds
- to taste
- green onion chopped
- to taste
- cooked rice
- 3 cups
Method
- 01Combine tapioca starch, salt, and pepper in a bowl. Pat chicken dry and toss with starch mixture until evenly coated.
- 02Heat avocado oil in a large non-stick skillet over medium-high heat. Pan-fry chicken 5-8 minutes per side until golden brown and cooked through.
- 03While chicken cooks, whisk honey, tamari, sriracha, rice vinegar, sesame oil, ginger, and crushed red pepper flakes in a large bowl. Set aside 1/4 cup sauce.
- 04Toss warm chicken with remaining sauce until coated.
- 05Add avocado oil to the skillet and heat over medium-high. Sauté red and yellow peppers, garlic, crushed red pepper flakes, and salt for 6-7 minutes until softened.7 min
- 06Stir in bok choy, peanuts, tamari, and rice vinegar. Cook 3-4 minutes until tender.
- 07Divide rice among bowls. Top with chicken and veggies. Drizzle with reserved sauce. Garnish with sesame seeds and green onion.